A first of its kind.
"garde manger"
A Smokehaus Pantry Dinner

WHERE: Northern Waters Restaurant
1600 Woodland Ave
Duluth, MN 55811

WHEN: Sunday, November 20th

TIME: 5PM COCKTAILS
6PM DINNER

Will be featuring the food we have spent years researching, making & falling in love with.

ALLONS-Y, MES AMIES

Join us on this 5 course decadent carnivore friendly feast. Fromage and wine pairings. Caviar and rose.
Fall into temptation of gourmet hors d'eouvers and palate cleansers.

As Eric and team test the menu, we will be sharing more mouth-watering details.
You have been warned, Duluthians. Mark your calendar for a hearty yet delicate meal for fall.

Tickets for this event are $100.
In true Smokehaus style, no one goes home hungry.

Call the deli: 218.724.7307 for more information & ticket details.
We have 40 seats open.

20 tickets available at Northern Waters Smokehaus (218.724.7307)
20 tickets available at Northern Waters Restaurant (218.249.1957)

Why Berkshire?

Berkshire Pork is a driving force around our Smokehaus team. The marble in the fat and its fat content renders a soft, chewy and luxurious Pork.

We believe in using the best-of-the-best in Heritage Berkshire Pork because of its moist texture, superb marbling and juicy meat.

Did you know that the when Berkshire Pork is certified by the Heritage Berkshire Program it's referred to as Kurobuta? Kurobuta is like wagyu beef and/or jidori chicken.

It's no secret that the biggest inspiration comes from a quality beginning. When we begin our creative process with Berkshire Pork, we are only enhancing it's succulent flavor by pairing it with other well(local when possible) sourced ingredients.

The HausBao

With our first inspiration being Berkshire, Our second inspiration comes from traditional Chinese roots, the contemporary food culture of BaoHaus, and our adoration for the sweet, succulent & crunchy bao sandwich. That's just the beginning & the inspiration. We then do what the island of food weirdos does best and we add a Smokehaus twist.

There are two ways to achieve this recipe to maximum delicious. Please make note that all the quick-pickle veggies must be made the day before you wish to enjoy the Bao.

INGREDIENTS

For the Pork Belly
Buy a nice slab of Pork Belly from your local co-op, butcher, or local Asian Market.

1.25 lb -Pork Belly
Salt
Pepper
2 T -Rice Vinegar
4 T- Soy Sauce
2 T -Ginger, minced
4 cloves Garlic, minced
¼ Serrano Pepper, minced (optional)

For the Quick Pickled Veggies

1 Daikon, julienned
2 large Carrots, julienned
1 Cucumber, sliced thinly
4-5 small Red Radish, sliced thinly
1 small Red Onion, sliced thinly
3 C White Vinegar
3 C Water
1 C Sugar
1 T Salt

For the mayo

1.5 Serrano Chiles, minced **2 whole peppers if you like it super spicy**
2 C Mayo

Accoutrements

Small bunch cilantro, minced
2 T Marcona almonds, minced. (**lightly toasting them is optional)
1 Green onion, sliced at a bias.
Sriracha

The Bun

1 bag of Buns: GWA PAO (Bánh Bao Kep) **find these at your local Coop or Asian Market.

Heat these up in the oven for a 1-2 mins, flipping these to have a hint of golden. You can use the previous 425F temperature.

HOW TO COOK THE PORK BELLY

Long Way

1. Season a nice sprinkle of salt and pepper on both sides of the belly --not too much. Wrap the Pork Belly in two layers of tin-foil and roast it slow for 275 F. Leave the wrapped-up Pork Belly in tin foil to rest until it reaches room temperature and it's ready to be refrigerated.

2. Refrigerate overnight in its juices (in the tin foil).

3. Slice the cooled Pork Belly into 1/2 inch pieces.

4. In a bowl, whisk together the rice vinegar, soy sauce and the minced ginger, garlic and optional Serrano.

5. Heat up a saute pan, cast iron or wok with a little bit of high temperature oil (like peanut or Canola) on high heat and sear your sliced Pork Belly. Allow each side of the Pork Belly to brown and swirl in some oil as you’re adding more slices (don’t overlap slices).

6. Lower to medium-low heat and add the ginger, soy sauce & rice vinegar. Allow each slice to simmer in the sauce for 10 minutes.

**Quick way
(pre-heat oven to 425F)

1. Season a nice sprinkle of salt and pepper on both sides of the belly --not too much.

2. Brown your belly. Heat up your cast iron or oven safe saute pan to high temperature. Use high temperature oil (like peanut or canola) and wait until your pan begins to smoke to before you place the belly. Sear each side (edges, too) of the belly leaving each area beautifully brown.

3. Foil the top of your cast iron & bake the pork for 20 minutes on each side until it reaches temperature (150F). Let it rest for 10 mins and slice in ½ inch slices.

4. With your pan at medium heat, add the soy sauce to coat the bottom of the pan & mix in the minced garlic and serrano pepper. Place the sliced pork belly in the pan without them overlapping. Add the rice wine vinegar to deglaze and caramelize the bellies. Make sure to equally flip these over.

PREPARING THE MAYO
Mix the minced Serrano with the mayo and refrigerate until you are ready to assemble the Baos.

QUICK PICKLE THE VEGGIES

1. Combine all of your prepared veggies in a stainless steel bowl (it’ll help them cool faster).

2. Bring your Vinegar, water, sugar and salt to a rapid boil. Boil for 2 mins.

3. Pour the boiling vinegar mix into the veggies and refrigerate overnight.
**For faster cooling veggies place the veggies in a larger bowl with water and place it in the freezer for a couple hours (don’t let them freeze).